Copycat Pecan Waffles

This is a copycat recipe for the Waffle House Restaurant’s famous pecan waffles.  Delicious!

• 3/4 cup chopped pecans, toasted lightly
• 1 1/2 cups flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1 cup whole milk
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 tablespoons butter, melted and cooled
• 1/4 cup vegetable shortening, melted and cooled

Whisk first five ingredients in a large bowl.  Whisk egg, milk, buttermilk and vanilla in a separate bowl until combined.  Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined.  (The batter may be lumpy.)

Preheat waffle iron and brush with melted butter, if needed.  Ladle approximately 1/2 cup batter onto waffle iron.  Sprinkle 2 tablespoons pecans on waffle;  close lid and cook until golden brown.

Note:  To toast pecans, spread on a baking sheet and bake 350 degrees for 5 to 7 minutes, until lightly toasted.  Or you can put them in a non-stick skillet on low heat until lightly toasted.  Keep an eye on them so they don’t burn.  They are usually ready when you begin to smell them.

“Our problems are never a strain on God’s provision.”

“Really Good” French Toast

This is sinfully good.

• 1 loaf Raisin Bread, sliced 3/4″ thick
• 3 eggs
• 1/2 cup heavy cream
• Butter
• Maple syrup

Whisk eggs and cream together.  Heat skillet or griddle on medium to medium high heat and use 1 tablespoon butter for two slices of bread.  Put bread in mixture and turn over once.  Put in pan and fry until golden brown on each side.

Enjoy with butter and real maple syrup.

“Obedience to God flows freely from a heart of love.”

Insanely Good Waffles

These waffles are, by far, the best, yummiest waffles I have ever eaten.

• 1 1/2 c. flour
• 1/2 c. cornstarch
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 c. buttermilk
• 2/3 c. vegetable oil
• 2 eggs
• 1 tbsp. sugar
• 1 1/2 tsp. vanilla extract

In medium bowl, combine first five ingredients, mix well.  Add rest of ingredients and mix well.  Let batter sit for 30 minutes.

Preheat waffle iron.  Do not use non-stick spray on waffle iron; the oil in the batter will allow the waffle to release easily.  Follow the directions on your waffle iron to cook the waffles.  Serve immediately with butter and syrup.

8 servings

“Even when we don’t sense God’s presence, His loving care is all around us.”

Lemon Zephyr Pancakes

You really need to make a double batch of these.  They go fast!!

Yield:  Sixteen 4-inch pancakes

Cooking Time:  30 minutes

• 1/2 cup quick-cooking oats
• 1 1/4 cups buttermilk
• 1 medium Granny Smith apple, peeled and coarsely grated
• 1 tablespoon finely grated lemon zest
• 2 tablespoons vegetable shortening, at room temperature
• 1 egg
• Pinch of freshly grated nutmeg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Unsalted butter, for the griddle
• Pure maple syrup, for serving

In large bowl, stir the oats with the buttermilk.  Add the grated apple, lemon zest, shortening, egg and nutmeg.

In small bowl, stir the flour with the baking powder, baking soda and salt.  Stir to combine.  Add the dry ingredients to the oat mixture and stir until thoroughly combined.

Set a nonstick griddle over moderate heat.  Lightly butter the griddle.  Spoon 2 tablespoons of the batter onto the griddle for each pancake and use and offset spatula to spread each on into a 4-inch round.  Cook the pancakes until the bottoms are golden and the tops are set, 2 to 3 minutes.  Flip the pancakes and cook until golden, about 1 minute longer.  Transfer the pancakes to plates and serve with maple syrup.

“Christ’s work makes us safe; God’s Word makes us sure.”